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Golden Coconut Macaroons


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  • 1 package sweetened shredded coconut - (7 oz)
  • 2 large eggs
  • 1 pinch salt
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cookie sheets or jelly roll pans covered with
  • parchment or foil


Servings 40


Step 1

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it.

In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut. Drop rounded tablespoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each.

Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks.

Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

This recipe yields about 40 macaroons.

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